Description
These Mini Vanilla Pound Cakes are moist, buttery, and bursting with rich vanilla flavor, enhanced with vanilla bean specks and a hint of almond extract. Perfectly portioned in mini Bundt pans and topped with a fresh raspberry glaze, they make an elegant dessert or sweet treat for any occasion.
Ingredients
Cake
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- Seeds scraped from 1/2 of a vanilla bean
- 1/2 teaspoon almond extract (optional but recommended!)
Raspberry Icing
- 1/2 cup (85g) fresh raspberries
- 2 teaspoons granulated sugar
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream or milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Generously grease a mini Bundt cake pan or an alternative pan as needed to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until creamy and light, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs and Flavorings: With the mixer on low speed, add the eggs one at a time, incorporating well after each addition. Then add the sour cream, vanilla extract, scraped vanilla bean seeds, and almond extract if using. Increase speed to medium-high and beat until fully combined, scraping the bowl again as needed.
- Combine with Dry Ingredients: Still on low speed, slowly add the dry ingredient mixture into the wet ingredients. Beat just until everything is incorporated; be careful not to overmix. The batter should be very creamy and thick, with visible vanilla bean specks.
- Fill Pans: Spoon the batter into the prepared mini Bundt pan cavities, filling each about two-thirds full. If you have leftover batter and need a second bake, loosely cover and keep it at room temperature until ready.
- Bake: Bake the mini cakes for 20-25 minutes, or until the tops are lightly golden and spring back when gently touched. Remove from oven and let cool in the pan for 5 minutes.
- Cool and Remove from Pan: Carefully invert the pan onto a counter or wire rack and gently shake to release the cakes. Let the mini pound cakes cool completely on a wire rack before icing.
- Prepare Raspberry Icing: Toss the fresh raspberries with granulated sugar. Stir vigorously to break up the berries and let sit for 5 minutes to release juices. Strain the mixture through a fine mesh sieve into a bowl, pressing with a spoon to extract as much juice as possible while removing seeds. You should have about 3 tablespoons of juice.
- Mix Icing: Whisk the raspberry juice with confectioners’ sugar and heavy cream or milk until smooth. Adjust consistency by adding more confectioners’ sugar to thicken or more cream to thin if necessary.
- Glaze Cakes: Drizzle the raspberry icing over the completely cooled mini pound cakes.
- Store: Cover leftover iced cakes and store at room temperature for 1-2 days or refrigerate for up to 5 days.
Notes
- If you do not have a mini Bundt pan, you can use mini muffin or cupcake pans, adjusting baking time accordingly.
- Allow the cakes to cool completely before glazing to ensure the icing stays on top.
- Using room temperature ingredients helps create a smoother batter and better texture.
- The almond extract is optional but adds a lovely complementary flavor to the vanilla.
- The batter is best baked immediately, but if you need to wait, cover it loosely and keep at room temperature for short periods.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
